A classic breakfast pancake that is really a cross between a crepe and pancakes. I love how simple this is to make, just put all the ingredients(except berries) into a blender and pour into a hot buttered skillet, and bake. Who knew breakfast could be so easy and delicious, serve with whip cream, powdered sugar or syrup. I love the classic way with butter, fresh squeezed lemon and powdered sugar, check out my favorite version here.
Dutch pancake with mixed berries
3 tablespoons unsalted butter, room temperature
3 large eggs
3/4 cup whole milk
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 cup sugar
1 1/2 cups mixed fresh berries
powdered sugar for sprinkling on top
Step 1: Preheat oven to 425 degrees. In a medium 8 in. cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat, swirl the butter around the entire pan then set aside.
Step 2: In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute.
Step 3: Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
Step 4: When pancake is done, put a pat or two of butter on the top then sprinkle lightly with powdered sugar. Slice a lemon into wedges and juice over the pancake. Also I made a yummy lemon sauce for a apple cake, I had some left over and used it as a topping for this recipe and it was delicious, you can find the recipe here.